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Modelling two-step isothermal fat crystallization
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Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices
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Microfiltration of butter serum upon casein micelle destabilization
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Properties, analysis and purification of milk polar lipids
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Relationship between crystallization behavior, microstructure, and macroscopic properties in trans containing and trans free coating fats and coatings
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Zoetstoffen in onze voeding
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Fluidised bed particle motion under a magnifying glass
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Edible oil and fat analysis
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Modelling the dynamic temperature and humidity distributions in fluidised bed coating processes
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Prediction of migration fat bloom on chocolate
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Modelling the dynamic two-dimensional temperature and humidity distributions in liquid-sprayed fluidised beds for coating processes
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CFD analysis of heat transfer and microbial lethality during pasteurisation of intact eggs
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Insight in model parameters by studying temperature influence on isothermal cocoa butter crystallization
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Analysis of phospho- and sphingolipids in dairy products by a new HPLC method
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Computational fluid dynamics analysis for process impact assessment during thermal pasteurization of intact eggs